Relation between Mean Air Temperature during Ripening Period of Rice and Amylographic Characteristics or Cooking Quality

Japanese Journal of Crop Science

Toshio TAIRA¹ 

关键词: Amylographic characteristics;    加熱水温;    Cooking quality;    糊化特性;    Mean air temperature;    炊飯特性;    Specific gravity;    比重;    Water temperature;    平均気温;   

DOI  :  10.1626/jcs.68.45

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

Studies on the relationship between mean air temperature during the ripening period and amylographic characteristics or cooking quality of rice were examined. There was a highly positive correlation between the mean air temperature during the ripening period of rice and the viscosity at 85°C and break down value, A highly positive correlation was also observed between the specific gravity of rice and the viscosity at 85°C. On the other hand, a highly negative correlation existed between mean air temperature during the ripening period of rice and water uptake ratio at 7O°C, A highly negative correlation was recognized between the specific gravity of rice and water uptake ratio at 70°C.

【 授权许可】

Unknown